Tuna Casserole

• 1/2 pound fusilli
• 2 medium onions, roughly chopped
• 1 cup celery, chopped
• 3 6-ounce cans of oil-packed tuna, drained
• 13 cup prepared horseradish
• 13 cup canned or fresh mushrooms, chopped
• 2 cans (10 ounces each) of condensed cream of celery or cream of mushroom soup
• 1/2 teaspoon garlic powder
• Black pepper to taste
• 1 cup sharp Cheddar cheese, grated
• 1 1/2 cups potato chips, crushed

1. Preheat the oven to 350 degrees.
2. Cook the fusilli in well-salted water until al dente and drain.
3. Combine the onions and celery with 2 tablespoons of water and microwave about 7 minutes, until the vegetables are soft.
4. In a large bowl, combine the tuna, horseradish, mushrooms, condensed soup and garlic powder.
5. Add the pasta and black pepper to taste and mix thoroughly.
6. Pour into a 1 1/2-quart casserole.
7. Top with the grated Cheddar, and then the chips.
8. Bake for 35 to 40 minutes, until the contents are bubbling and the chips are golden brown.

fusilli, onions, celery, tuna, horseradish, fresh mushrooms, celery, garlic, black pepper, cheddar cheese, potato chips

Taken from cooking.nytimes.com/recipes/6872 (may not work)